CalzinoCapo.com

Bainbridge Butterscotch Shortbread

Ingredients:

1 c Unsalted butter

1/2 c Dark brown sugar

2 c Flour

1/2 ts Baking powder

1/4 ts Salt

1 c Finely chopped walnuts or pecans

Directions:

Sift the flour, salt, and baking powder together and set aside. Cream the
butter until soft and gradually add the sugar. Add the flour mixture a
little at a time and mix well. Refrigerate for one hour. Divide the dough
in half and keep one portion in the refrigerator while rolling out the
other to approximately 1/4" thickness. (The dough gets soft quickly.)
Sprinkle the dough with the nuts and gently press them in with the rolling
pin. Cut into 1-1/2" squares. Pix uses a paper pattern as she is hopeless
at estimating things like this, unlike Faith. Prick with a fork and place
the squares on an ungreased cookie sheet. Repeat with the rest of the
dough. Bake until golden brown, approximately 15 minutes in a preheated
350F oven. Makes 6 dozen squares. This is a devostatingly rich, crumbly
cookie.
Posted to MC-Recipe Digest V1 #191